Autor segons l'article: Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna
Departament: Bioquímica i Biotecnologia
e-ISSN: 2072-6643
Autor/s de la URV: Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel
Paraules clau: Response surface methodology Proanthocyanidins Flavonoids Flavanols Anthocyanin proanthocyanidins flavonoids flavanols anthocyanin
Resum: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 minutes under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: franciscaisabel.bravo@urv.cat begona.muguerza@urv.cat anna.arola@urv.cat miquel.mulero@urv.cat
Identificador de l'autor: 0000-0002-6468-3088 0000-0001-7384-8588 0000-0001-6529-1345
Data d'alta del registre: 2023-02-18
Volum de revista: 10
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2072-6643/10/12/1931
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Nutrients. 10 (12):
Referència de l'ítem segons les normes APA: Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna (2018). Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera). Nutrients, 10(12), -. DOI: 10.3390/nu10121931
DOI de l'article: 10.3390/nu10121931
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2018
Pàgina inicial: 1931
Tipus de publicació: Journal Publications
Repositori URV